Note: Paul Prudhomme almost always uses a three-pepper blend, often adding
garlic powder, bay leaves and sometimes dry mustard or paprika. He uses different herbs
depending on the type of dish---thyme, oregano, and sage. This quickie blend uses whole
ingredients and is ground in a coffee grinder used only for spices, but you can use ground
spices, too. Once you try this, you will triple the measurements and keep on hand
for cajun dishes like Etouffee, Blackened Redfish, Jambalaya, and others.